Remove brisket from marinade and place in a roasting pan. Cover the top of the brisket completely with the garlic and the onions. Mix the chili sauce and wine and pour over the brisket. Bake at 350 for approximately 5 hours, until the meet is completely tender.

Let cool. Separate the brisket from the sauce and the onions. Slice the brisket against the grain. (This is important, because slicing against the grain gives the brisket the melt-in-your-mouth tenderness by breaking up any tough fibers in the meat.)Put the sauce and onions in a food processor and process until smooth. Place the sliced brisket back in the pan, and pour the sauce back over it. Reheat before serving.

*You can substitute a mixture of oil, cider vinegar, garlic and various herbs if desired.

**If making this recipe on Passover, and kosher-for-Passover chili sauce is unavailable you can make your own. Combine tomato sauce, brown sugar and cider vinegar. There are no precise measurements for these ingredients. As my mother told me the first time I set out to make brisket by myself, "Just mix the ingredients until it tastes like brisket sauce." Although initially daunted by these instructions, I soon figured out what she meant. The sauce should have a sweet and sour tang to it; with no one flavor overpowering the others. A word to the wise. Start conservatively with the vinegar and slowly add more according to taste.